We have been enjoying as much Ceviche as possible this summer from the select few restaurants around here that make it, but we seem to be following the herd - half the time our favorite spots are sold-out for the day by the time we get there.
Does anyone have a reliable recipe for making their own? I made one attempt last summer after we got back from Cozumel and the results were iffy at best.
Clarification - Shrimp and/or white fish Ceviche would be the preferred protein.
I think Emeril’s recipe on the Food Network web site is both easy and reliable. I use about 1.5 times the solid aromatics, though.
I strongly suggest you look at Jose Garces’ book “The Latin Road Home.” There are a number of ceviche dishes in there that are excellent. Also look at Rick Bayless’ website or cookbooks for good recipes.
I’ve done several preparations from each and the results have been excellent. They key, obviously, is the freshest seafood possible.
Most of the ceviche we eat in Mexico is made from the smallest dorado caught on our boat that day. I love ceviche, thanks for posting as I need to try and make some. I’ll be using dorado because it makes such a great dip, the flaky white meat is perfect for this dish.
Thanks guys - I’m going to try on of the Bayless recipes tomorrow for the 4th!
I love fresh homemade ceviche. So easy to make too, I’m surprised more people don’t do it. Use the freshest ingredients possible.
2 lbs fresh fish/seafood mix of your choice – i use Tilapia fillets, squid, shrimp and scallops
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1 teaspoon of rock sea salt (use Hawaiian black lava sea salt for a really cool color)
1-2 Thai chilis to taste
! Tb fresh oregano leaves or 1 tsp dried oregano
1/2 sweet Vidalia onion, diced
1 cup of chopped tomatoes, seeds removed
1 finely diced avocado
a splash of your favorite brandy (Cognac, Armagnac, or Spanish brandy) or more to taste
Dice your seafood, place into a glass pyrex pan, pour in the rest of the ingredients and toss lightly. Let marinate in the fridge for 2 hours minimum to overnight, stirring once every hour.
As the seafood “cooks,” it will release liquid into the pan which will turn milky white and mix with the dressing. This increases the volume of liquid and marinates the seafood even more.
Play with the recipe to your liking. To be honest, everything after the fish, juices and salt is completely optional but will of course add much more flavor and texture to your ceviche. I was skeptical of adding avocado to ceviche myself but once I had it I refused to make more without it. I think the onions and tomatoes are also a must but that’s just my tastes.
My recipe is two pounds of fresh tilapia (and I normally despise this fish), eight limes, one lemon, and a bunch of pepper overnight. Drain the excess juice and then add:
1 ½ Cucumber (Peeled and then diced)
3 Jalapeno (Remove seeds and finely diced)
½ Medium Red Onion (Diced)
½ Medium Yellow Onion (Diced)
2 Green Onion (Diced)
3 cloves of Garlic (Finely diced)
3 Tomatoes (Use only the firm parts, remove seeds and finely diced)
1 bunch Cilantro (Finely chopped)
A little freshly ground sea salt
1 cup Clamato Juice
¼ cup Tapatio Hot Sauce